Pepper Steak with Balsamic Reduction

Name: Pepper Steak with Balsamic Reduction
Prep time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 tablespoons black peppercorn; 4 rib-eye steaks, boneless, 350 grams each; 1 tablespoon vegetable oil; 2 tablespoons butter; 1/2 cups balsamic vinegar

Lorenza Ávila

This delicious "Rib-Eye" pepper steak recipe with a balsamic reduction is very easy to prepare, and I highly recommend it for a family meal on Sunday or for a formal dinner with your guests.

Reviewed by Editorial Team of Kiwilimón

Published: 02-09-2010

Preparation

30 mins

Low

Crush the peppercorns with a mortar and pestle. Dry the meat fillets with a kitchen towel and coat with pepper and salt to make it stick. Heat the oil with 1 tablespoon of butter in a large saucepan over medium-high heat. Once it is well heated, reduce the heat and add the fillets (2 at a time). Cook for 4 minutes on each side and set aside on a covered plate. In the same skillet, add the balsamic vinegar and let it reduce to 1/4 cup. Add the rest of the butter and stir with a whisk. Season the sauce with salt and pepper and serve it over the meat fillets.